Well and Good has a great new article about Chlorophyll and its health benefits – read to earn more!

Chlorophyll has long been an unsung hero of the superfood world—it’s not as sexy as maca or matcha, but if you open up any wellness-minded tastemaker’s pantry, you’ll most likely find a bottle of the green stuff inside.

To wit: Jennifer Lawrence adds liquid chlorophyll to her post-workout hydration; Hannah Bronfman considers it a secret weapon for her smoothies; and LEAF.tv co-founder Geri Hirsch puts a few drops of it in a glass of water to beat the 2 p.m. slump.

But lately, the plant-powered superfood is finding an even bigger place in the mainstream spotlight. No longer reserved for health-food stores, chlorophyll-infused waters and tonics are now popping up in ultra-cool restaurants, cocktail bars, beauty shops, and beyond.

Why is everyone suddenly getting turned on to chlorophyll’s charms? Well, for one thing, it’s a potent antioxidant with some seriously powerful detoxifying properties—and who wouldn’t be down with that? “Chlorophyll binds to harmful procarcinogen chemicals—toxins that turn into [cancer-promoting] carcinogens when metabolized—and inhibits them from being absorbed into the intestines,” says Carly Brawner, holistic nutritionist and health coach at Frolic and Flow.

Chlorophyll’s best known for its ability to flush heavy metals out of the body, but that’s not all. “Some of the most important procarcinogens that chlorophyll binds to are aflatoxin-B1, which is a mold found on many grains, nuts, and beans, and heterocyclic amine toxins caused by meat cooked at high temperatures,” says Brawner. As if that weren’t enough, it’s also been studied for the treatment of wounds and colon cancer.

And then there’s the fact that, in its liquid form, chlorophyll can be added to pretty much any beverage. “Chlorophyll doesn’t taste like much when mixed with other flavors, and it’s a beautiful shade of emerald green,” Brawner notes.